In a small covered sauce pan, cook raisins with water until liquid is absorbed, about five minutes. Allow to cool. Combine sugar and flour.
Add beaten egg yolks, sour cream, cinnamon and vanilla. Cook in a double boiler until mixture begins to thickened. Mix in raisins, and pour into prebaked pie crust. Spread with meringue.
3 egg whites
4 tablespoons sugar.
Beat egg whites until stiff, but not dry, in the clean bowl of an electric mixer, gradually adding in sugar. Spread meringue on top of raisin filling. Sprinkle lightly with sugar. Bake at 350°F until meringue is lightly golden (about 12 minutes). Makes two 8 inch pies. Serve at room temperature with whipped cream on top if you like.
Or you can use this topping:
WHIPPED CREAM TOPPING -.
1 cup heavy cream.
1/4 cup sugar.
1 teaspoon vanilla.
Whip cream until almost stiff. Add sugar and vanilla; beat until cream holds peaks. Spread over top of cooled pie.